How we like to prepare our produce
This is a lean cut with little to no marbling and more tender than Silverside. Often bought for roasting purposes, this joint does not respond well to fast roasting. We find it is best cooked slowly and gently with seasonal vegetables in order to avoid it becoming dry.
This is like Topside but not as tender. It is best suited to slow Pot Roasting, Stews, Burgers or marinated for frying including Stir Fry.
This has a thick border of fat round it. It is not as tender as Fillet but has lots of flavour. Good for grilling, barbequing, frying, searing for wraps and also for stir frying.
It works well for Beef Bourguignon and Goulash.
Blade or Chuck
Really good for Stews and Casseroles. Slow cook to retain maximum flavour and moistness. Not suitable for roasting but excellent for a simple Stroganoff in place of a more expensive cut.
Full of flavour and excellent for Pot Roasting using your favourite vegetables and seasonings.
This is suitable for any form of slow cooking e.g. Pot Roasting, Stews, Casseroles. Try cooking with onions and a stout gravy for a full flavoured, hearty dish.
This is the ultimate joint to roast for your traditional Sunday lunch and special occasion. It has a good covering of fat and beautiful marbling throughout the joint. Rub with butter and season with salt and pepper before cooking.
This is sometimes known as top rib. It can be slow roasted or used in Braising Steak dishes. It is also fantastically tasty when used for Steak and Kidney Pie, the traditional Cornish Pasty and other pastry-based dishes.
Use this for long, slow cooking. It can be used for any number of Stews, Casseroles and Pies, whether you are cooking a hearty family dish or a dinner to impress the guests.
Due to being hung for a minimum of 21 days, our mince is full of flavour and will give an added richness to any dish you choose to use mince for. Try it for homemade Beef Burgers flavoured with onion and traditional herbs. Alternatively use for Fajitas, Pasties, Bolognese, Moussaka, Cottage Pie, Ragu and Chilli con Carne.
Although this is a tougher cut than that of Thick Rib and Topside, if cooked slowly it is very lean and incredibly tasty. We have found it best to be used for Steak and Kidney Pie, other meat pies and Suet Pudding.
Leg of lamb is a prime quality joint and continues to be a firm favourite for the weekend roast. It is delicious with the skin scored and flavoured with sprigs of rosemary or slivers of garlic. It can be fast roasted in the traditional way or slow roasted until it falls off the bone. Alter cooking times according to your personal preference. It is essential to let it rest for at least 20 mins before serving.
If you want to reduce the size of the leg joint cut steaks from it, which can be grilled, fried or barbequed similar to beef steak.
Shoulder is often thought to be a sweeter roast than leg due to its layers of fat, although it is not as tender and can be harder to carve. We think it benefits most from slow roasting with your favourite vegetables and flavourings. You can also cube the shoulder and use for kebabs on the BBQ, tagine, curries and casseroles.
A very versatile cut, lamb chops can be pan- fried, grilled, barbequed or oven cooked with a huge variety of flavourings. They can also be stuffed and oven cooked.
A fantastic alternative to beef mince. Use it for burgers, ragu, bolognese, moussaka and the all time favourite shepherd’s pie. Lamb mince is full of flavour and is very moist.
This is a very economical cut and is best slow roasted to retain its flavour and tenderness. It is delicious rolled, stuffed and served with seasonal vegetables.
Leg boned and rolled
Pork leg is an excellent quality joint, it is lean and tender, easy to carve and has lots of flavour. It is important not to let it dry out. Roast so that the juices run clear and are not pink or red in the middle. Leg of pork can be fast or slow roasted but we have found that the traditional Gloucester Old Spot is best slow roasted. For good crackling dry and then score the skin, and sprinkle with salt.
You can cut steaks from the leg and grill, barbeque or pan fry if you wish.
Shoulder boned and rolled
This is a tender cut of meat, it can be fast roasted but often gives best results if it is slow roasted. Can also be braised with vegetables, cubed for stews, stuffed or marinated with Oriental flavourings before cooking.
Chops are prime and tender. They can be grilled, pan fried, barbequed or used in a stir fry. Pork chops respond particularly well to being marinated. They can also be stuffed and oven cooked.
Belly of pork is very forgiving and full of flavour, ideally score and salt the skin before cooking. It can be started off to roast in a hot oven for about 30mins and then lower the heat to slow cook, or it can be slow cooked with the temperature of the oven raised for the last 30 mins or so to make the crackling. Belly of pork is also delicious when cooked slowly for pulled pork dishes. It benefits from being marinated, given a herb rub or flavoured with a variety of sauces eg. BBQ, Oriental, etc.
Pork belly can also be braised with apples and cider for a lovely Autumn and Winter dish